Quesadillas (Wheat turnovers stuffed with goat cheese & sun-dried tomatoes)

[Guest guest]

Time: 15-20 minutes.........serves 4 people

 

3/4-1 cup goat cheese (chevre) or cream cheese

 

1/4 tsp coarsely-ground black pepper

 

1/2-1 green jalapeno chili, seeded and minced

 

12 large oil-packed sun-dried tomatoes, drained and sliced 1/4 inch

 

four 8-inch wheat tortillas

 

1/4 cup sour cream

 

fresh cilantro sprigs for garnish

 

1. Combine the cheese, black pepper, minced chilies and sun-dried

tomatoes in a bowl.

 

2. Lay out the 4 tortillas on a flat surface. Spread a quarter of

the cheese mixture over half of each one, leaving a 1-inch border.

 

3. Heat 1 or 2 non-stick frying pans over moderate heat. Spray with

a light film of cooking oil. Lift a tortilla onto the pan, fold the

uncovered half over to cover the cheese mixture. Press down with a

spatula. Cook the quesadilla for 2 minutes or until lightly browned.

Turn it over and cook the other side, occasionally pressing down

with a spatula.

 

4. Remove the quesadilla, transfer to a cutting board and cut in

half to make 2 triangles. Cover with foil, or place in a warm oven

while you cook the remaining 3. Serve warm quesadilla wedges on a

serving platter with sour cream and cilantro leaves for garnish.

 

 

Enjoy all...........

Yvette